Cauliflower cheese soup with cheesy French bread
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Enjoy all the flavours of cauliflower cheese in this quick, creamy soup, topped off with a toasted slice of French bread with melted cheese.
Ingredients
Vegetable stock cube
2 cube(s), to make 1 litre
Cauliflower, Raw
1 whole, broken into florets
Spring Onions
8 medium, chopped
Philadelphia Light Soft Cheese
175 g
Parsley, fresh
2½ tablespoon(s), plus extra, to garnish
White French Stick
4 inch slice(s)
Half fat Cheddar cheese
40 g, grated
Black pepper
1 pinch
Instructions
1
Put the vegetable stock into a large saucepan and bring to the boil. Add the cauliflower and spring onions, then cover and reduce the heat. Simmer for 15 mins until the cauliflower is tender.
2
Transfer the soup to a blender and add the Philadelphia. Blend until smooth. Alternatively use a hand-held stick blender to blend the ingredients in the saucepan. Add the parsley, season with black pepper and reheat gently.
3
Meanwhile, preheat the grill. Toast the French bread on one side, then turn the pieces over and sprinkle the cheese on top. Grill until melted.
4
Ladle the soup into bowls and top each portion with a slice of the toasted French bread. Serve, sprinkled with a little extra black pepper and parsley.
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